Shelly's Recipe

Chicken with Roasted Vegetables

Category: Chicken

Yield: 6 to 8 servings

1 1/2 pounds fingerling potatoes, cut in half lengthwise
1 (7-ounce) package baby rainbow carrots, cut in half lengthwise
1 bulb fennel, cut into eighths
6 garlic cloves, peeled
3 bay leaves

Lemon Vinaigrette, recipe follows

1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/4 cup lemon-infused olive oil
1 (4-pound) whole chicken, brined and split in half
1/4 cup lemon-infused olive oil


1. Preheat oven to 400.

2. In a large bowl, combine potatoes, carrots, fennel, garlic, and bay leaves. Pour Lemon Vinaigrette over vegetables, and add salt and pepper, stirring to combine.

3. Place vegetables in a 3-inch-deep cast-iron chicken fryer. Rub chicken with olive oil. Place chicken on top of vegetables.

4. Roast until an instant-read thermometer registers 165 degrees when inserted into the thickest part of thigh, 1 to 1 1/2 hours.

5. Remove from oven. Transfer chicken to a serving platter. Stir pan juices into vegetables. Serve immediately.

Lemon Vinaigrette
Yield: approximately 1 1/2 cups

3/4 cup extra-virgin olive oil
1/4 cup white-wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

1. In a small bowl, whisk together olive oil, vinegar, and lemon juice.

2. Add zest, tarragon, dill, salt, and pepper. Cover, and refrigerate for up to 3 days.